| GLAZE FOR FRESH PEACH PIE 2 ½ cups water 2 cups white sugar 1/3 cup corn starch 1 (3 oz.) package orange Jell-o ¼ cup lemon juice 2 tablespoons butter In a two or three quart saucepan, bring water, sugar and cornstarch to a boil and cook until thick. Add Jell-o, lemon juice, and butter. Cook 1 minute longer. Mixture can be stored in a covered container in the refrigerator for up to 6 weeks. When ready to serve, slice about 1 quart of fresh peaches per pie combined with one cup of glaze. Refrigerate glazed peaches until chilled. Pour into baked pie shell and serve topped with whipped cream. Recipe makes 4-5 pies. |
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